Side Pannel
Chipotle Cornbread
Ingredients List
- 1 c Coarsely ground yellow
- Cornmeal
- 1 c All-purpose flour
- 1 ts Sugar
- 1 ts Salt
- 1 1/2 ts Baking powder
- 2 Egg whites, lightly beaten
- 1/2 c Buttermilk
- 1/2 c Soy milk
- 6 tb Apple sauce
- 4 Canned chipotles, pureed
- 1 Pam
Directions
1. Preheat oven to 450 degrees F and prehead two 6-inch cast iron skillets
in the oven for 20 minutes. * This was the originally recipe, but I used
one 8-inch pie pan.
2. In a mixing bowl, combine the cornmeal, flour, sugar, salt and baking
powder. Fold in the egg, buttermilk, milk, apple sauce, and pureed
chipotles
3. Put non-stick stuff on pans and immediately pour in the batter,
approximately three-fourths of the way up. Bake for 25 minutes, or until
the cornbread is brown around the edges and firm. Cut each cornbread into
4 wedges.
in the oven for 20 minutes. * This was the originally recipe, but I used
one 8-inch pie pan.
2. In a mixing bowl, combine the cornmeal, flour, sugar, salt and baking
powder. Fold in the egg, buttermilk, milk, apple sauce, and pureed
chipotles
3. Put non-stick stuff on pans and immediately pour in the batter,
approximately three-fourths of the way up. Bake for 25 minutes, or until
the cornbread is brown around the edges and firm. Cut each cornbread into
4 wedges.
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